Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle von Wattanachant, Saowakon, Benjakul, Soottawat, Ledward, David A.

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Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization of beef muscle von Ma, Hanjun, Zhou, Guanghong, Ledward, David A, Yu, Xiaoling, Pan, Runshu

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PII: S0309-1740(07)00071-X

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Not Available von Ledward, David A

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Myosin thermal stability in fish muscle von Davies, Janet R, Bardsley, Ronald G, Ledward, David A, Poulter, R Guy

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Not Available von Ledward, David A

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PII: S0309-1740(02)00223-1 von Ledward, David A

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On the nature of the interaction between some anionic polysaccharides and proteins von Imeson, A.P, Ledward, D.A, Mitchell, J.R

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Cooked meat color von Ledward, David A, Giddings, -G. G.

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Species dependence of fish myosin stability to heat and frozen storage von Davies, J.R, Ledward, D.A, Bardsley, R.G, Poulter, R.G

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Conformational stability of the myosin rod von CROSS, Robert A., BARDSLEY, Ronald G., LEDWARD, David A., SMALL, J. Victor, SOBIESZEK, Apolinary

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A note on the dependence of meat texture on the temperature of measurement von Ledward, David A., Lawrie, Ralston A.

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Recovery and utilisation of by-product proteins of the meat industry von Ledward, D.A, Lawrie, R.A

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Occurrence, site fidelity, and associations of oceanic common bottlenose dolphins (Tursiops truncatus) off northeastern New Zealand von Zaeschmar, Jochen R., Tezanos‐Pinto, Gabriela, Dwyer, Sarah L., Peters, Catherine H., Berghan, Jo, Donnelly, David, Meissner, Anna M., Visser, Ingrid N., Weir, Jody S., Judkins, Alastair G., Brough, Tom, Guerra, Marta, Kozmian‐Ledward, Lily, Stockin, Karen A.

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